Feasting on food in the kitchen, the library, and life.
Please don’t hate me – but I’m about to run off again. It’s my last (full) day with my parents, and my mom and I have people to see!Places to go! Things to do! You get the idea.
But I do love you all so I don’t want you to think I’m ignoring you.
See? Look I even made you dinner!
This is a recipe for ridiculously easy Crock Pot Carnitas from, who else, but Pinch of Yum. I love recipes where I literally dump everything into a giant slow cooker, turn it on, and walk away.
Not only is it simple, but it makes a ton of pork, so you can make pulled pork sandwiches one night and THEN…
Carnitas Tamale Pie for the next!
Here is the recipe for the carnitas, and below you’ll find the recipe for the Tamale Pie. There’s some serious football happening this Sunday and I can tell you from experience that these recipes are crowd pleasers for sure. So throw these carnitas on the night before game day, and enjoy!
Until we eat again,
1/2 cup cornmeal
2/3 cup flour
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 tbsp canola oil
1 small can diced green chiles
1/3 cup milk
1 can cream-style corn
2-3 cups leftover carnitas
1 cup red enchilada sauce
1 cup shredded cheese (cheddar, white cheddar, pepperjack etc)
1. Preheat oven to 400 degrees. Whisk together cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk in the oil until mixture looks like coarse crumbs.
2. Whisk in the milk, egg, creamed corn and green chiles. Bake in a 9 in square baking dish (I used a small oval corningware dish) for about 20 minutes or until set.
3. Remove from oven and poke holes all over the surface. Pour enchilada sauce over the top of the pie, then cover with carnitas and cheese.
4. Lower heat of oven to 350. Cover tamale pie with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes or until cheese is bubbly.